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6 Fillets of Flounder, about 1 1/2 lbs.
1/4 cup chopped onion
2 Tbsp. butter
1/8 tsp. rosemary
1 package (9 1/2 oz.) frozen chopped spinach
1/4 cup chopped toasted almonds
1 Tbsp. lemon juice
1 can (10 1/2 oz.) cream of mushroom soup
1/3 cup water
1/2 cup cooked rice
Saute onion, butter and rosemary. Add spinach, cooked rice, almonds and lemon juice. Heat thoroughly, stirring occasionally. When heated, place 1/2 cup mixture on each fish fillet, roll; secure with toothpicks. Arrange in shallow baking dish (10 x 6 x 2 inches). Bake for 20 minutes at 375 F.
Meanwhile, blend soup and water, pour over fish and bake another 15 minutes or until fish is done. Sprinkle with paprika.